In a large mixing bowl, combine the all-purpose flour, salt, sugar, and fast acting yeast.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a sticky dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes to allow the yeast to activate and the dough to rise slightly.
After the dough has rested, lightly flour a clean surface and turn the dough out onto it.
Fold the dough over itself a few times to shape it into a rough ball. Do not knead extensively.
Place a large piece of parchment paper on the surface and put the dough ball on top. Cover it loosely with a towel and let it rest for another 15 minutes.
While the dough is resting, preheat your oven to 450°F (230°C) with a Dutch oven (including lid) inside to heat up for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven using oven mitts. Remove the lid and brush the inside with olive oil.
Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid and place it back into the oven.
Bake covered for 25 minutes, then remove the lid and bake for an additional 15 minutes until the bread is golden brown and crusty.
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.